Does Chicken Have Cadmium? Sources, Risks, and Prevention

November 26, 2025 •

4 min read

Cadmium, a toxic heavy metal, can enter the food chain through contaminated feed and environmental sources. While typically found in very low amounts in chicken meat, higher concentrations may accumulate in the kidneys and liver. This article explores the presence of cadmium in chicken and what it means for consumers.

Quick Summary

Trace amounts of cadmium can be present in chicken, with higher levels found in organ meats like liver and kidneys. Contamination sources include feed and environment, but meat concentrations usually remain low and below safety thresholds.

Key Points

Cadmium Presence: Yes, chickens can contain trace amounts of cadmium, a heavy metal that enters the food chain primarily through contaminated feed and environmental factors.
Organ Accumulation: Cadmium bioaccumulates most heavily in a chicken's liver and kidneys, with concentrations in these organs being significantly higher than in the muscle meat.
Low Risk from Meat: The level of cadmium in chicken muscle meat is typically very low and well below maximum permissible safety limits set by health organizations like the WHO.
Risk from Organ Meats: Consumption of chicken organ meats, particularly from older birds, carries a higher potential for cadmium exposure and should be monitored more carefully.
Prevention Strategies: To minimize dietary cadmium exposure, consumers should eat a varied diet, focus on muscle meat, ensure adequate iron and zinc intake, and source poultry from reputable producers.
Long-term Exposure: Significant health risks from cadmium, such as kidney and bone damage, are linked to chronic, high-level exposure over extended periods, not typical chicken consumption.

Cadmium is a naturally occurring heavy metal and a known environmental pollutant that can pose health risks at high levels of exposure. While not naturally present in chicken meat, trace amounts can enter the poultry food chain and accumulate in the birds' tissues. For consumers, understanding the primary sources of this contamination and the differences in cadmium levels across various chicken parts is essential for making informed dietary choices.

What is Cadmium and How Does It Enter the Food Chain?

Cadmium is a heavy metal released into the environment from both natural processes and anthropogenic activities, such as mining, smelting, and the use of phosphate fertilizers. It is highly persistent in soil and can be taken up by plants, which are then consumed by animals. The primary pathway for cadmium to enter poultry is through contaminated feed, which can be affected by pollutants in the raw ingredients or from the manufacturing process itself. Contaminated drinking water and soil can also contribute to cadmium intake, particularly for free-range chickens.

How Cadmium Accumulates in Poultry

Once ingested by a chicken, cadmium is absorbed through the digestive system and distributed throughout the body. The concentration and distribution vary depending on factors such as the bird's age, dietary exposure level, and overall health. However, a key aspect of cadmium toxicity is its tendency to accumulate disproportionately in certain organs over time. This bioaccumulation is most pronounced in the liver and kidneys, which are the body's primary detoxification and filtration organs. Research has shown that cadmium concentrations increase in these organs with a chicken's age, making older birds more likely to have higher levels.

Cadmium Levels in Different Chicken Parts

Multiple studies have analyzed cadmium levels in different parts of chickens, consistently finding that organ meats contain significantly higher concentrations than muscle tissue. For example, research conducted in Bangladesh found mean cadmium levels in chicken liver to be much higher than in the muscles. A study in Egypt reported mean cadmium levels in liver samples that were substantially higher than those in breast and thigh meat. This difference is a critical distinction for consumers, as eating organ meats carries a higher potential for cadmium exposure.

Here are some of the key sources through which cadmium contaminates poultry:

Contaminated Feed Ingredients: Grains, oilseeds, and fishmeal used in commercial feeds can contain cadmium absorbed from polluted soil or water.
Fertilizers and Manure: Phosphate fertilizers contain traces of cadmium, which can accumulate in soil and be taken up by crops used for feed. Manure from contaminated poultry can also spread cadmium back into agricultural soil.
Industrial Pollution: Proximity to industrial zones, mining operations, or landfills can lead to higher levels of cadmium in the soil, water, and air, affecting free-range chickens.
Processing Equipment: Although less common, the use of cadmium-plated or galvanized equipment during feed production or food processing can be a source of contamination.

Comparison of Cadmium in Chicken Parts vs. Safety Limits

To put cadmium levels into perspective, here is a comparison of typical findings with regulatory limits established by authorities like the Food and Agriculture Organization (FAO) and World Health Organization (WHO).


Chicken Part	Example Cadmium Level (mg/kg, fresh weight)*	WHO/FAO Maximum Permissible Limit (mg/kg)	Risk Assessment Note
Muscle (Meat)	0.008 (from a European study)	0.05	Generally well below the limit; low risk under normal consumption.
Liver	0.25 (from an Egyptian study)	0.5	Often closer to or exceeding the limit depending on contamination source.
Kidney	0.015 (from a Bangladesh study)	0.5	Also a site of bioaccumulation; requires careful monitoring.

*Note: Levels vary significantly by geographic location, poultry type, and feed source. The examples provided are illustrative and from specific regional studies found in the search results.

Health Risks and Safety Precautions

For most people consuming chicken meat, the level of cadmium exposure is low and does not pose a significant health risk. The primary health concerns arise from long-term, high-level exposure, which can lead to kidney damage, bone demineralization, and other systemic issues. People in certain occupations or regions with heavy environmental contamination are at a greater risk. For consumers, being aware of the higher levels in certain organ meats is an important first step in risk reduction.

Tips for reducing dietary cadmium exposure include:

Eat a varied and balanced diet: Avoid relying heavily on one food source. A diversified diet naturally dilutes exposure to any single contaminant.
Consume muscle meat more frequently: Given the lower cadmium levels in chicken muscle (breast, thigh) compared to organs (liver, kidney), prioritizing muscle meat is a simple way to reduce intake.
Ensure adequate intake of key minerals: Iron and zinc can help protect against cadmium absorption and toxicity. Ensuring proper nutrition can bolster your body's defenses.
Source poultry from reputable suppliers: Choosing chicken from suppliers known for good agricultural practices and feed quality can help minimize exposure risk.
Avoid contaminated cookware: Do not use old or artisanal ceramics that may contain heavy metals in their glazes for food contact.

Conclusion

While studies confirm that chicken can contain trace amounts of cadmium, the levels are generally very low in muscle meat and within safe limits set by international health organizations. The highest accumulation occurs in organ meats like the liver and kidneys, where levels can sometimes exceed guidelines. By practicing dietary variety, prioritizing muscle meat, and being mindful of sourcing, consumers can effectively manage their exposure and continue to enjoy chicken as a safe and nutritious protein source. Long-term health risks from cadmium are primarily associated with chronic, high-level environmental or occupational exposure, not typically with standard dietary consumption of chicken meat. For more information on the health effects of cadmium, consult the World Health Organization.

Frequently Asked Questions

For most people, eating chicken is not dangerous. The muscle meat contains very low levels of cadmium that are typically well within safety limits. Higher concentrations are found in organ meats, so moderation is key if you consume a lot of liver or kidneys.

The highest cadmium levels are consistently found in the chicken's organ meats, particularly the liver and kidneys, due to the body's natural bioaccumulation process.

Cadmium enters chickens primarily through their feed, which can be contaminated by fertilizers, industrial pollution, or contaminated raw ingredients. Contaminated water and soil can also contribute, especially for free-range birds.

No, cooking does not remove or destroy cadmium. The heavy metal remains in the cooked meat or organs. However, cadmium levels in meat are typically so low that this is not a major concern.

Yes, cadmium levels tend to increase in a chicken's body, particularly in the liver and kidneys, with age. Older chickens, like spent hens used for meat, may have higher concentrations than younger broiler chickens.

You can reduce your exposure by eating a wide variety of foods, prioritizing muscle meat over organ meats, and ensuring adequate iron and zinc intake. Choosing reputable food sources and avoiding contaminated soil are also helpful strategies.

Yes, international bodies like the FAO and WHO, as well as national agencies, have established maximum permissible limits for cadmium in poultry meat and organs to protect public health.